Cherry-Almond Noodle Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 497
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 65
- Dietary Fiber
- 2
- Sugar
- 41
- Protein
- 12
- Cholesterol
- 126
- Sodium
- 155
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
8 ounces medium, spiral egg noodles
2 tablespoons unsalted butter
1 cup dried cherries
1 1/2 cups sour cream
1 cup cottage cheese
3 eggs
1 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping:
2 tablespoons melted butter
1/2 cup slivered almonds
Directions
- Cook noodles in a large stockpot with boiling, salted water until tender, about 5 minutes. Drain noodles in a colander and place in a large bowl with the butter. Toss to coat well.
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish.
- Bring 1 cup of water to a boil, add cherries, cover and remove the pan from the heat. Allow cherries to stand for 5 minutes. Drain well and set aside.
- Combine sour cream, cottage cheese, eggs, 3/4 cup sugar, the lemon zest, vanilla, and almond extract in blender or food processor. Process until smooth, stopping to scrape down the sides as needed.
- Stir together the sour cream mixture, buttered noodles, and cherries. Place the noodle mixture into the prepared dish.
- In a small bowl, combine the melted butter, almonds, and the remaining 1/4 cup sugar. Sprinkle nut mixture over the noodle pudding and bake for 25 to 30 minutes. Pudding should be cooked through and golden.